Saed News: One of the famous soups in Azerbaijan is Ash-e Torsh (Sour Ash), a traditional dish rich in vitamins due to its variety of fruits. In the past, it was commonly prepared for pregnant women. A key sign of its traditional nature is the use of fruits that have long been available in Azerbaijan and are typically dried for use in winter.
According to the Saed News Cooking Service, one of the signs of the traditional nature of this soup is the use of fruits that have long existed in Azerbaijan and were typically dried for winter use. Azerbaijani Sour Ash (Ash-e Torsh) is packed with vitamins due to these various fruits, making it highly beneficial to eat.
200g Ash noodles
2 onions
Salt, turmeric, and red pepper (as needed)
2 tbsp tomato paste
100g each of chickpeas, pinto beans, red beans, and white beans
80-100g each of dried apricot leaves, dried Bukhara plums, dried red plums, sour cherries, and cornelian cherries
Dried mint and fried onions (as needed)
Cook the chickpeas for about 2 hours first, then add the beans.
Soak the legumes overnight to reduce cooking time.
This soup thickens quickly due to the fruits.
Add the Ash noodles only when you're about 30 minutes away from serving, or the soup will become too thick.
